Banquets Manager

BANQUETS MANAGER: OPERATIONS - FOOD & BEVERAGE

Location: Horseshoe Bay Resort, 200 Hi Cir N, Horseshoe Bay, TX 78657, USA

COMPANY OVERVIEW

Horseshoe Bay Resort is a premier, luxury destination nestled on the shores of Lake LBJ in the Central Texas Hill Country. We offer genuine Texas Hospitality across 17,000 acres, including championship golf and resort amenities. We are committed to Diversity, Equity, Inclusion, and Belonging.

BENEFITS AND PERKS

• Health Insurance: Medical, Dental, and Vision plans.
• Financial & Wellness: 401k plan with employer match, Long and Short-term Disability, Critical Illness, and Accident Insurance, and Associate Relief Fund.
• Time Off: Paid vacation and paid holidays.
• Associate Housing: Subsidized housing and shuttle service.
• Compensation: Competitive pay with scheduled reviews and raises.
• Professional Growth: Manager in Training Program (MIT).
• Discounts: Retail and dining discounts at the Resort. Discounts at all Crescent Hotels & Resorts properties.
• Privileges: Limited access to some resort amenities (Golf, etc.), based on occupancy and business levels.
• Meals: Weekly meal subsidies.

JOB SUMMARY

The Banquets Manager assists in leading the property's Food & Beverage banquet operation, reporting to the Banquets Director. This role is responsible for the overall supervision, coordination, and execution of all banquet activities. Key goals include maximizing financial performance, ensuring exceptional customer service, managing staffing, and implementing strategies aligned with resort initiatives.

ESSENTIAL JOB FUNCTIONS (Key Responsibilities)

1. Operational Execution and Management

• Review all written communication (Resumes, Banquet Event Orders - BEOs) to determine appropriate staffing, room/station assignments, and setup requirements.
• Ensure the appropriate and timely setup, service, and clean-up of all banquet functions, adhering to food, beverage, and meeting specifications.
• Maintain high communication with Conference Services, Members, Guests, the Banquet Chef, and the Front of House Management/Supervisor team.
• Oversee room set-up, buffet decor, and enhancements.
• Submit a daily recap of banquet information (revenue, covers, staffing, issues/concerns).
• Order and purchase necessary equipment and supplies.
• Inspect and maintain the cleanliness and working order of restaurant hallways, meeting rooms, storerooms, and public areas.

1. Team Leadership and Human Resources

• Set expectations and hold banqueting captains and line staff accountable for demonstrating desired service behaviors.
• Conduct annual performance appraisals and provide constructive feedback to direct reports.
• Responsible for developing and maintaining weekly employee schedules and reporting weekly payroll.
• Perform daily timekeeping and tip reporting duties.
• Hire banquet team members, ensuring proper orientation and ongoing training.
• Identify educational needs and develop or instruct training programs.
• Administer property policies fairly and consistently, handling disciplinary procedures according to company policy.
• Ensure proper delegation of operational requirements and execution among the staff.

1. Strategy and Financial Performance

• Work with the leadership team to develop and implement improvement processes and a Banquet Strategy aligned with resort goals.
• Utilize budgets to understand and achieve financial objectives.
• Support cost management strategies while maintaining exceptional service quality.

1. Customer Service

• Create an atmosphere in the banquet area that meets or exceeds guest expectations.
• Review comment cards and guest satisfaction results to identify areas for improvement.
• Proactively seek out and resolve guest problems to ensure a superior experience (Seek Out and Go Above and Beyond for the Guest).

EMPLOYMENT STANDARDS AND QUALIFICATIONS

Experience and Education

• A minimum of two years of Resort Assistant Banquet management experience.
• Four-year degree in Hospitality Management or related field preferred.
• Required experience in executing weddings and conference services setup.
• Working knowledge of a la carte, fine dining, and white-glove service practices.
• Knowledge of liquor and wines.

Required Skills and Certifications

• TABC certified, TIPS Trained, and Certified Food Handler/Safe Serve.
• Valid driver's license and satisfactory MVR for insurability purposes.
• Required experience with timekeeping and tip reporting.
• Proficiency in Microsoft Suites Software (Excel, Word, PowerPoint).
• Familiarity with Delphi software is highly desirable.
• Excellent oral and written communication skills; must be able to comprehend, speak, read, and write English.

Physical and Mental Requirements

• Ability to regularly lift and/or move up to 10 pounds.
• Ability to frequently lift and/or move up to 50 pounds.
• Requires strong problem-solving abilities.
• Must maintain a clean, safe, and environmentally responsible work environment.
• Requires a sense of teamwork and the ability to interact effectively with co-workers.
• Must maintain proper associate uniform standards and slip-resistant footwear.